(2018-04-28) Stone Blue Lager - Beer Recipe - Brewer's Friend

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(2018-04-28) Stone Blue Lager

138 calories 14.7 g 12 oz
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Beer Stats
Method: All Grain
Style: American Light Lager
Boil Time: 75 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8.5 gallons
Pre Boil Gravity: 1.030 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 138 calories (Per 12oz)
Carbs: 14.7 g (Per 12oz)
URL: https://www.indianastatefair.com/state-fair/competitionscontests/indiana-brewers-cup/
Created: Saturday April 21st 2018
1.042
1.011
4.1%
15.0
2.5
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.25 lb German - Pilsner4.25 lb Pilsner 38 1.6 50.3%
2.25 lb American - Pale 6-Row2.25 lb Pale 6-Row 35 1.8 26.6%
1.75 lb Flaked Rice1.75 lb Flaked Rice 40 0.5 20.7%
3.13 oz German - Acidulated Malt3.13 oz Acidulated Malt 27 3.4 2.3%
8.45 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.52 oz Cluster0.52 oz Cluster Hops Leaf/Whole 6.5 Boil 75 min 12.21 33.8%
0.50 oz Cluster0.5 oz Cluster Hops Leaf/Whole 6.5 Boil 0 min 32.5%
0.52 oz Crystal0.52 oz Crystal Hops Pellet 4.3 Whirlpool at 150 °F 0 min 2.79 33.8%
1.54 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Yeast Nutrient Other Boil 5 min.
0.50 each Whirlfloc Fining Boil 5 min.
 
Yeast
Wyeast - Rocky Mountain Lager 2105
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Med/High
Optimum Temp:
48 - 56 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.5 (M cells / ml / ° P) 357 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
GFI Water Filter
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
56 3 0 47 21 20
Total mineral addition to 100% liquor: 0.1tsp Gypsum, 0.2 tsp Epsom, 0.7tsp CaCl, 1tsp Chalk, 2tsp Lactic Acid. Also treated all liquor with bread yeast and DME to scavenge O2 for 90 minutes at 80* before ramping up for mash.

Beer finished at 1.004

2nd out of 33 in the 2018 Indiana Brewers Cup. DYNAMITE light lager. Ratio of Pils to 6row is perfect IMO.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Protein Rest (No Underlet) Temperature -- 130 °F 10 min
Sacc #1 Temperature -- 142 °F 60 min
Sacc #3 Temperature -- 146 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.17 12.7  
Mash volume with grains 3.84 15.4  
Grain absorption losses -1.06 -4.2  
Remaining sparge water volume (equipment estimates 6.07 g | 24.3 qt) 6.64 26.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.93 g | 31.7 qt) 8.5 34  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 6.02 24.1  
Hops absorption losses (whirlpool, hop stand) -0.02 -0.1  
Going into fermentor 6 24  
Total: 9.81 39.2
Equipment Profile Used: System Default
 
Notes

No NAMBS added. Adjusted mash schedule from previous batch to dry beer out more. Hoping the elimination of the slow-ramp from 146* to mashout temp will decrease the maltyness and make it more style-adherent. Previous batch was great but "had too much flavor" per a few judges.

2nd Place: 2018 Indiana Brewers Cup
1st Place: 2018 Hammerdown Brew Cup

http://hammerdown.nkyhomebrewers.org/

https://www.indianastatefair.com/state-fair/competitionscontests/indiana-brewers-cup/




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  • Last Updated: 2018-10-12 13:05 UTC